Delicious pistachio dukka

My friend introduced me to dukka a few years ago and now I make it all the time, although it only lasts about 5 minutes because my husband and I can’t stop eating it once we’ve started (note to self: make more dukka).
Its traditionally eaten with bread & olive oil. First the bread is dipped into the olive oil then the dukka. The dukka sticks on the oily bread and you get a super scrummy oily, crunchy, spicy mouthful.
However dukka is really versatile and can be sprinkled on salads, soups & curries.
The recipe can also be adapted and tweaked to taste, for example you can use different nuts but I think pistachio and hazelnuts work the best.

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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I roasted my nut/seed mixture. Not having a gas oven, I googled the 180C conversation to F and it said 356. I thought that was high so only put it at 350 for 10 min. But the mixture very much over roasted. I’d definitely cut back the heat for an electric oven and watch it carefully. I want to try it again another time to get true flavor.

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.